“Life can only be understood looking backward. It must be lived forward”
-Eric Roth
Years ago, as a child, I would sit on a huge old oak tree that fell in my backyard. I remember distinctly thinking how something so massive could simply blow over in the wind. That tree must have lived hundreds of years on this earth. It reached for the sunshine, basking in its wonderful heat, kissed the rain on an early spring morning and endured heavy snow in the bitter cold. It became a place of shelter and protection, other times a place of danger and destruction. It grew slowly, progressive and finally settled into place, rooted forever.
The tree is still there, now a home to moss and fungi, no longer living but still a place of growth and protection. I see my past as that old tree. It’s still there; forever rooted in my memories, but no longer a living place. I can go back to visit them, but there days in the sunshine are over. They now lay dormant offering a place of shelter for the precious moments and growth for the ones I wish I could forget. I smile for the times they flourished and weep for the times they endured heavy storms.
In the end; however, we have to live forward. Those memories will remain a permanent fixture, like the tree on the forest floor, but we are not the tree… this is necessary to remember. We are the entire forest, bursting with life, forever changing and evolving day after day. Where one tree falls, another grows.
Baked Apples

  • 4 organic Braeburn apples- cored 
  • 4 Tbsp. softened butter
  • 8 Tbsp. brown sugar
  • 1 Tsp. cinnamon 
  • 1 Tsp. vanilla extract
  • 1/2 cup organic granola with almonds
  • 1 1/2 cups apple cider
  • 1 cup vanilla greek yogurt


Preheat oven to 375 degrees

Start by coring your apples with a paring knife and spoon, removing all seeds and core, careful not to puncture the bottom of the apples. In your food processor combine butter, brown sugar, vanilla extract, cinnamon and granola. Pulse until incorporated. Stuff mixture into apples and place in a baking pan. Cover bottom of pan with apple cider and bake for 30 to 40 minutes. Apples should be soft but not mushy. Drizzle drippings from pan over your apples. 

Top with vanilla yogurt for breakfast or ice cream for desert. 

Namaste!
 


Comments

09/22/2013 3:27pm

Those look delicious! May have to give them a try. :)

Reply
Kristina@farmersmarketkitchen
09/22/2013 3:54pm

Andrea, I haven't seen you in so long... Your family looks amazing though! I hope you are doing well.

Yes, they are well worth the time they take... Really flavorful and the house smells like fall while u make them ha. Thanks for stopping by the site.

Reply
09/30/2013 8:41am

Yum! Made these this weekend, and what a hit they were! The perfect treat to usher in chilly fall mornings. This recipe is a keeper for sure!

Reply
Kristina@FarmersMarketKitchen
09/30/2013 3:52pm

Hey Britt! Thanks for trying them out. I actually had them for desert later that night with ice cream and it was to die for :)

Reply
Kav
10/18/2013 12:05am

Love the way you weave the narrative and photos together! Very beautiful and such an autumn story.

Reply

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10/19/2014 6:13am

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